By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you pick up a copy — it’s a fast read and it will totally refresh the way you think about your stuff — even if you don’t immediately adopt her approach. A few months ago, I set about one of my routine purges that Matt fears as his stuff often gets thrown away in the process. But this time, I decided to incorporate some of Kondo’s advice. I touched every piece of clothing in my closet and told myself to stop bullshitting: will I ever really wear this again? Clothes were easy and after about an hour, my closet immediately felt lighter and as promised by Kondo, so did I (this was pre-massive pregnancy belly).

Then, I picked up book after book from my shelves and asked myself if each one brought me joy.
Unsurprisingly, I’ve amassed plenty of books that bring me no joy at all, while many still gently tug at my heart. Cookbooks are a special breed. I’ve come to realize that I am either obsessed or immediately unimpressed. And yet, I find most hard to part with because I envision cooking at least something from each one. I’ll often contemplate the process of making a recipe — running through the steps in my head and visualizing the dish coming to life even if, ultimately, it never comes to fruition.

I remember when I first came across Heidi Swanson’s blog, 101 Cookbooks, I was immediately intrigued by the name: what did it mean? On her About page, she writes, “101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection — I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door.”

Over the years, I too, have amassed many cookbooks but there are a handful that have remained in rotation for years. The ones that I casually flip through while I’m drinking my morning coffee, or when I’m in a cooking slump. Heidi’s books are those kinds of books. She introduced me to whole grain baking (I’m indebted to her for writing about Kim Boyce’s Good to the Grain), muscovado sugar, and Rancho Gordo beans.

I knew her latest release, Near & Far: Recipes Inspired by Home and Travel, wouldn’t disappoint. This is second recipe I’ve made from the book, though I’ve already made two others and have mentally bookmarked half a dozen more. Like Heidi, I’m most inspired by the place where I live and by the places I travel.

These sweet potatoes immediately stood out to me. We’re in this brilliant meeting place at the moment: the curtain is gently closing on summer while fall starts to make its appearance. What better way to welcome the season than with an overabundant dish that’s humble, surprising, and completely unconventional.

1. Preheat your oven to 400 degrees F. Wash the potatoes and prick them multiple times with a fork. Rub them with kosher salt and bake until just tender (about an hour).
2. Prepare the onions while the potatoes roast: heat the olive oil in a large skillet over medium heat. Stir in the onion, turmeric, and some salt, and cook until softened (about 7 minutes). Pour in the vinegar and cook for another minute, scraping the pan to remove any onions stuck to the bottom. Remove from the heat.
3. Once the potatoes are done, remove them from the oven and let cool slightly before slicing them in half length-wise.
4. Place the potato halves on a large serving platter. Add some salt and a few dollops of crème fraîche to each one and use a fork to fluff up the flesh a bit.
5. Generously pile on the garnishes. Top with dollops of crème fraîche and season with salt sea salt, to taste.

These are best enjoyed the day they are made, but we reheated the leftovers and they were delicious the next day as well.

]]>http://www.turntablekitchen.com/recipes/salt-baked-sweet-potatoes-from-near-far/feed/4Buckwheat and Sea Salt Cookie Sundaeshttp://www.turntablekitchen.com/recipes/buckwheat-and-sea-salt-cookie-sundaes/
http://www.turntablekitchen.com/recipes/buckwheat-and-sea-salt-cookie-sundaes/#commentsTue, 11 Feb 2014 12:00:31 +0000http://www.turntablekitchen.com/?p=32353My favorite sites, blogs, and magazines, often feature articles written about people. People I don’t even know, but they’re the most interesting ones. There are posts about people’s relationships with their moms and dads, their grandmothers and grandfathers, even their pets. I’ve read some great posts about people’s divorces and the reasons behind the shutdown Continue...

My favorite sites, blogs, and magazines, often feature articles written about people. People I don’t even know, but they’re the most interesting ones.

There are posts about people’s relationships with their moms and dads, their grandmothers and grandfathers, even their pets. I’ve read some great posts about people’s divorces and the reasons behind the shutdown of their business. I love reading about Shanna and Tim‘s life in Nashville, Tracy‘s relationship with her son Cooper, Megan‘s engagement, Sara‘s pregnancy cravings, Ashley’s ‘mess.’

Writing about my friends here sometimes feels a little awkward. Sometimes I know I’m writing about someone who’ll never read this post so I don’t have to worry about what I say. Though, that feels a little sneaky. Sometimes, I mention a friend who I know reads the site for a fact and is likely sitting at her desk at work with Turntable Kitchen open on a tab thinking, “this post is totally about me.” (ahem, you know who you are).

I value anonymity, especially when it comes to people I care about.

I realize that over the years, I’ve written a lot about Matt. A lot of stuff I never ask him if it’s ok to write. Like, hey, is it cool to tell the Internet what side of the bed you sleep on? Or how you asked me to marry you? Or about our awkward first non-kiss? I suppose I assume it’s ok since we’re in this together and all. He’s been a pretty good sport about it; it’s one of the many reasons he’s a great partner in life.

Matt eats everything I make, even if I decide it came out tasting slightly worse than average. He will also obediently devour an entire batch of cookies, no matter when or why I make them. Sometimes I think he’s just trying to make me feel better about myself by keeping up. I often hear him having conversations with Neko that go something like this: “Neko, can you say mama? Isn’t your mama pretty? Say Ma-Ma.” He knows when to pour me a glass of wine and when to turn on New Girl.

Recently, I’ve found myself taking a little extra time to appreciate us. I try to linger a little. Whether it be a few minutes in bed before having to get up and get Neko or over cookies and ice cream we eat on the floor as she busies herself in the corner with his records, thumbing every plastic sleeve. We’re real people…in life and on the Internet. Some days, life is harder than others. We eat simply to nourish, not to photograph. Others, we eat to calm anxiety or stress. And others, we eat to celebrate until we are so full there is no room for air. I like being able to share pieces of us with you.

If you’ve thought about making a batch of cookies recently, I’ve got pretty much the best idea for you instead. These cookies, nutty with a little buckwheat, topped with some sea salt, warm from the oven. Break ’em into pieces and top with vanilla bean ice cream and let yourself linger.

Buckwheat and Sea Salt Cookie Sundaesadapted from Good to the Grain
makes about 10 large cookies

1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Sift the flours, baking powder, baking soda and salt into a large bowl. Pour back anything left in the sifter.
3. Add the butter and sugars to the bowl of a stand mixer. Beat until blended. Add the egg and vanilla and beat to combine, stopping the mixer to scrape down the sides of the bowl.
4. Add the flour mixture and beat until just combined.
5. Add the chocolate and mix until it has just been incorporated into the dough.
6. Use a cookie scoop to form golfball-sized rounds of dough and place them about 3 inches apart on the baking sheet. Press down lightly and sprinkle with Maldon salt.
7. Bake for 16-20 minutes, rotating the sheet about halfway through, until browned.
8. Let cookies cool slightly on the counter. To make cookie sundaes: break cookies in half or thirds; add to bowls and top with vanilla bean ice cream. For an even more decadent treat, drizzle with chocolate sauce (we’re obsessed with this magic shell).

]]>http://www.turntablekitchen.com/recipes/buckwheat-and-sea-salt-cookie-sundaes/feed/21Saffron Snickerdoodles and the Secret Sauce to Blogginghttp://www.turntablekitchen.com/recipes/saffron-snickerdoodles-and-the-secret-sauce-to-blogging/
http://www.turntablekitchen.com/recipes/saffron-snickerdoodles-and-the-secret-sauce-to-blogging/#commentsTue, 16 Jul 2013 11:00:09 +0000http://www.turntablekitchen.com/?p=30219Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to have a blogroll, and anyone who knew anything about search would tell you that this was one of the best ways to get found on the Internet. For example, if Continue...

Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to have a blogroll, and anyone who knew anything about search would tell you that this was one of the best ways to get found on the Internet. For example, if I were to write about the best snickerdoodles, as I am today, I’d ask my blogging friends to all link to my post.

When I first created a blog (which, by the way, was known as ‘eating/sf’), I didn’t have any friends who blogged. But I thought I did. After writing approximately three posts, I promptly emailed three of my favorite food bloggers, asking them if they would please consider adding my blog to their blogrolls. At the time, of course, I took their radio silence personally and wondered how the heck I’d ever make friends with these Internet celebrities. I probably would have quit blogging then and there because, frankly, I’m a sensitive person. But Matt convinced me that making friends with celebrity bloggers wasn’t really the point. I’m so glad we had that talk.

Over the years, we’d have many talks about this and other topics related to blogging that I had never imagined when I created my original Blogger account. First and foremost, I discovered, there was no secret sauce to blogging. Just like in real life, making friends with people online happens organically. People stumble onto each other’s sites, or get introduced by friends of friends. Sometimes what you write is well-received and shared. And sometimes it’s not. Back in the day, the way to find stuff was primarily through links on popular blogs, but now, blogging has become much more democratized.

I’ve noticed that fewer ‘big’ blogs are linking, and much of the sharing is happening on social networks (Facebook, Twitter, Pinterest, and Google +). I’m still a big believer in the blogroll. For me, it serves a number of purposes. It offers insight into what others are reading and therefore divulges a bit about the blogger’s perspective and interests. It helps smaller bloggers get found on the Internet. And it creates a sense of camaraderie.

There are many, many reasons to invest time into social media to build a community and share content. But as sharing skews heavily toward the visual side, I think it’s still really important to share the old-fashioned way: through links, email, and the good ‘ol blogroll.

I diverged, as I often do, but what I am really here to tell you about is snickerdoodles. The best. The funny thing is, these snickerdoodles aren’t really snickerdoodles in the traditional sense. They’re not made with cream of tartar or rolled in cinnamon. This recipe comes from what has become my second go-to baking book (the first being Kim Boyce’s Good to the Grain). I had spotted them first on Heidi’s site before I had this cookbook, and before I had ever purchased one from a Blue Bottle stand. I had to try the real thing before making them at home and after having plenty of both I must say: these are the real deal.

If you’re afraid of using saffron here, take my word for it: take the plunge. The only thing you’ll be sorry about is not doubling the recipe.

1. Grind the saffron threads to a powder using a mortar and pestle. Next, scrape the vanilla bean seeds into a small saucepan. Add the vanilla bean pod, milk, and crushed saffron. Cook over very low heat until bubbles begin to appear on the edges (around 180 or 190 degrees F). Remove from the heat, cover the pot with a lid and let steep for about ten minutes.
2. Sift the flour and baking soda into a bowl and set aside.
3. Add the butter to the bowl of a stand mixer and beat on low speed until smooth. Beat in the sugars and salt on low speed until combined.
4. Scrape the sides of the bowl and continue beating the mixture until it’s light and fluffy.
5. Remove the vanilla bean pod from the milk (squeeze off any liquid and pulp). Combine the milk, egg and vanilla extract in a medium bowl and whisk until blended.
6. With the mixer running, slowly beat the egg mixture into the butter. Scrape down the sides of the bowl, then continue mixing for another 30 seconds or so (until smooth). Add the flour mixture and beat until just combined.
7. Remove the dough from the bowl of the stand mixer, shape into a disc, wrap in plastic wrap and refrigerate for a minimum of three hours or up to five days.
8. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
9. Form 1/4 cup portions of dough into balls and place them on the prepared baking sheet, about 2 inches apart. Bake for about 16 minutes, rotating the baking sheet midway through the baking time. The cookies are done when they are golden and puffed. They come out of the oven looking thick, but will buckle as they cool (you want them to do that).
10. Cool cookies on the pan for 10 minutes before removing. These cookies are best eaten warm, but can be stored in an airtight container for up to two days. You can also keep the dough in the refrigerator for several days, baking a few at a time, when the craving strikes.

]]>http://www.turntablekitchen.com/recipes/saffron-snickerdoodles-and-the-secret-sauce-to-blogging/feed/31Turntable Kitchen’s Cookbook Lover’s Gift Guidehttp://www.turntablekitchen.com/2012/11/turntable-kitchens-book-lovers-gift-guide/
http://www.turntablekitchen.com/2012/11/turntable-kitchens-book-lovers-gift-guide/#commentsFri, 30 Nov 2012 12:00:08 +0000http://www.turntablekitchen.com/?p=26598I don’t know about you, but I’m a firm believer in having a house full of good books that don’t just live in my iPad or eReader. I have always loved the feel of a hard cover, the smell of paper and ink, and the way that a physical book looks on a bookshelf. Even Continue...

I don’t know about you, but I’m a firm believer in having a house full of good books that don’t just live in my iPad or eReader. I have always loved the feel of a hard cover, the smell of paper and ink, and the way that a physical book looks on a bookshelf. Even though I hardly write anything down on paper, I desperately hope that print never dies, which is why I love gifting and getting getting books.

When I receive a new cookbook, I find myself as engrossed as I would be in a thrilling novel or a truly compelling film. The first thing I do with a new cookbook is leaf through each page, making mental notes of recipes that I know I’ll need to revisit. Then, I’ll often read the introduction. From there, I’ll re-browse photos, and start reading personal essays, if there are any. And finally, I’ll start making plans.

My favorite cookbooks are those I open frequently, even if I’m not necessarily intending to cook anything from them. I flip through for instant inspiration, to remind myself of ingredients and flavor combinations I want to riff off of, or to re-familiarize myself with cooking techniques or food styling.

This holiday season, I recommend giving someone you love a book. Below is a list of a few of my long-time and new favorites. Happy gifting!

]]>http://www.turntablekitchen.com/2012/11/turntable-kitchens-book-lovers-gift-guide/feed/10Whole Wheat Almond-Poppy Seed Pancakes: Make Planshttp://www.turntablekitchen.com/recipes/whole-wheat-almond-poppy-seed-pancakes-make-plans/
http://www.turntablekitchen.com/recipes/whole-wheat-almond-poppy-seed-pancakes-make-plans/#commentsMon, 08 Oct 2012 11:00:06 +0000http://www.turntablekitchen.com/?p=25560Pancakes have become somewhat of a weekly tradition for us. Most days, Matt and I each sit down to a bowl of food — he to his cereal, me to my yogurt and granola. But on Saturday morning, I often start thinking about what I’ll be making for breakfast before I’ve even opened my eyes. Continue...

Pancakes have become somewhat of a weekly tradition for us. Most days, Matt and I each sit down to a bowl of food — he to his cereal, me to my yogurt and granola. But on Saturday morning, I often start thinking about what I’ll be making for breakfast before I’ve even opened my eyes. I take a mental walk through my kitchen cabinets, my hands reaching for different flours, my eyes glancing over spices, extracts and fresh fruit. I peek into the fridge to see if I have buttermilk, milk, or cream. I start pondering combinations until I settle on what sounds best. By the time we’re both awake and chatting, I usually have a well-prepared plan. When it comes to breakfast – and most things in life, really — there’s never a question: I want sweet.

We rarely make it out for breakfast because it happens to be my favorite meal to prepare at home, and pancakes are the preferred start to my weekend. In the summer, they’re punctuated with blueberries. In the fall, they’re spiced and pumpkin-a-fied. In winter, fortified with oats and topped with jam (or made to resemble my favorite holiday treat). In spring, stacked with layers of fresh strawberries. In my humble opinion, you just can’t go wrong with pancakes. No Saturday starts without a record on the turntable, and of course, the smell of fresh coffee brewing in the Chemex. Since I’ve been pregnant, I dramatically cut down my coffee intake, but the smell of coffee is still one of my favorite things about the morning. I’ve only recently started to appreciate a leisurely morning; I’ve been less concerned about being early to the market or accomplishing too much outside the home before most people have showered.

Once you’ve found your favorite pancake recipe (mine comes from Kim Boyce’s Good to the Grain), the combination of flavors you can imagine are endless. With this particular recipe, I wanted to be reminded of the poppy seed rolls that can be found at every Russian table. I incorporated them for flavor (nutty), texture (crunchy), as well as appearance (strikingly blue-black). A drop each of almond and vanilla extracts brings to mind teatime with Italian biscotti, while maple syrup adds a little sweetness without making these pancakes sugary.

1. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk in the poppy seeds.
2. Combine the buttermilk, maple syrup, egg and extracts in a medium bowl and whisk until combined. Stir into the dry the mix, being careful not to overmix.
3. Heat 1 tablespoon of butter in a large, non-stick skillet* over medium heat. Pour 1/3 cup-fuls of batter into the skillet, without overcrowing the pan (I usually do 2-3 at a time). Cook, without disturbing, until bubbles begin to form on the surface. Flip and cook until the edges are crisped and both sides are golden. Continue to scoop 1/3 cup-fuls of batter into the skillet (re-butter as necessary) until you have used up all of the batter. Adjust the heat so as not to burn the pancakes. Serve the pancakes warm, with butter and maple syrup.

*You can also use a large cast iron skillet, but be sure to wipe it between batches and re-butter frequently.

]]>http://www.turntablekitchen.com/recipes/whole-wheat-almond-poppy-seed-pancakes-make-plans/feed/40Blueberry Buckle: Hello from Under Herehttp://www.turntablekitchen.com/recipes/blueberry-buckle-hello-from-under-here/
http://www.turntablekitchen.com/recipes/blueberry-buckle-hello-from-under-here/#commentsThu, 23 Aug 2012 11:00:33 +0000http://www.turntablekitchen.com/?p=24764I’m writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It’s called a conference. Have you ever been involved in prepping for a conference? Let me tell you what it feels like: like you will never Continue...

I’m writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It’s called a conference. Have you ever been involved in prepping for a conference? Let me tell you what it feels like: like you will never rise above the water. Being a writer, my work doesn’t usually feel like a never-ending fire (sure, some writer’s block and deadlines can loom, but in general, I’m pretty good at keeping pace). Anyhow, I’ve learned over the years that when you’re working seemingly round the clock, it’s good to remember that a few things are important: sleep, food, and a few mental breaks here and there.

Given that this is my space for breathing, I figured I’d make a stop to say hello, and to share a recipe that is as fleeting as this month. It’s another one of the dishes I prepared for a brunch a few weeks ago and it comes from one of my favorite baking books. I might sound like a broken record (hehe) when I say that Kim Boyce’s Good to the Grain is my go-to book when I want to bake something delicious. And this blueberry buckle was no exception.

I hardly made many changes to the recipe, though I did use a whole vanilla bean, some all-purpose flour in addition to whole wheat, and blueberries instead of huckleberries, as that is what I happened to have on hand. The recipe, which bakes up in a large casserole dish, is enough to serve 8-10 people and resembles a moist coffee cake in the very best way. Burst blueberries dot nearly every square inch of doughy goodness, and the crumbs that fall off the crust beg to be scooped up with your fingers. You’ll probably want to eat it on the day that you bake it, but I must say that it makes a delicious snack for a picnic, on a hiking trail, or with a cup of tea the day after. Just be sure to wrap leftovers tightly in plastic wrap.

Oh, and for those who’ve been asking, turns out that little bean in my belly is a little girl. I can’t stop wondering whether she’ll have my curly black hair or Matt’s green eyes. Now that I know she’s a she, I’m even more eager to meet her!

1. Preheat your oven to 350 degrees F and generously butter a 2 1/2 quart baking dish.
2. Sift together the flours, sugars, cinnamon, baking powder and salt into a large bowl. Add the diced butter and use your fingers to rub in into the mixture until has it resembles the texture of cornmeal. Use a spatula to incorporate the whisked egg into the dough. Use your hands to clump together pieces of dough to form small clumps of topping. Your clumps should be no larger than hazelnuts — some variety in size is fine. Set the topping aside.
3. Next, sift the dry ingredients for the buckle into the bowl of a stand mixer fitted with a paddle attachment. Add the butter and blend over medium speed until it is just incorporated.
4. Combine the milk, yogurt, egg yolks, vanilla extract, or seeds scraped from the vanilla bean, in a large bowl. Whisk together, then add to the dry mix in the bowl of your mixer. Mix over low speed until just combined.
5. Spread half of the batter over the bottom of your baking dish. Sprinkle with half of the berries, then add another layer of batter and top with the rest of the blueberries.
6. Evenly distribute the streusel mix over the berries.
7. Bake the buckle for about 55- 65 minutes, rotating halfway through, until it’s lightly golden and a toothpick inserted into the center comes out clean.
8. Let the buckle cool in the baking dish before serving.

]]>http://www.turntablekitchen.com/recipes/blueberry-buckle-hello-from-under-here/feed/18Habit-Forming: Spiced Whole Grain Chocolate Cake with Salted Chocolate Frostinghttp://www.turntablekitchen.com/recipes/habit-forming-spiced-whole-grain-chocolate-cake-with-salted-chocolate-frosting/
http://www.turntablekitchen.com/recipes/habit-forming-spiced-whole-grain-chocolate-cake-with-salted-chocolate-frosting/#commentsWed, 11 Apr 2012 11:00:50 +0000http://www.turntablekitchen.com/?p=21741A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came a refreshing story about forming habits. I learn about all sorts of things on NPR, and this day was no exception. The talk was about Continue...

A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came a refreshing story about forming habits. I learn about all sorts of things on NPR, and this day was no exception. The talk was about a new book, written by a New York Times business reporter, and its focus was on the formation of habits and, in particular, how brands and advertising can actually help us form habits. You may not think, if brushing your teeth is a habit, that this activity is just that: a habit you’ve formed. But how did it evolve? It’s likely when you were young, your parents instilled this habit in you. And their parents instilled it in them. And who instilled it in their parents? Possibly, the advertiser behind the very first toothpaste brand, which made people believe that brushing your teeth should be a habit.

All this talk about habits made me wonder about my own daily and weekly habits, and how difficult it is to break out of them. For example, try asking me to not eat something sweet after dinner. Or, try making me sleep on the left side of the bed. Give me the challenge of never again putting chapstick on my lips. Habits, I’ve found, can be both positive and negative influences in our lives. For example, in high school, I stopped drinking soda and began drinking only water, making it a habit to carry around a water bottle everywhere I went. This habit transitioned into drinking 8 or more glasses of water per day. I’ve made it a habit to exercise at least twice per week in some form or fashion (walking, going to an exercise class, riding my bike). Weeks when I get too busy or am traveling, I miss this healthy ‘addiction’!

I’ve been thinking: if habits can become such an internalized part of our everyday lives, is the hardest part the commitment to actually make something a daily routine or decide to break the cycle? That very first day. Getting over the hump. We, as people, are inherently habit-forming creatures, after all.

There’s one (good) habit I’ve formed lately and it’s baking with whole grains. I give thanks to Kim Boyce and her incredible first book, Good to the Grain. Kim, I attribute my overflowing pantry to you! These days, it’s full of whole wheat, amaranth, barley, rye, buckwheat, graham, and corn flours. And, each time I decide to bake, I just can’t help dumping in a little of this and a little of that.

As a creative person, I think it’s actually healthy to revisit your habits, and decide which ones are worth keeping and which you should kick to the curb. The people I admire — be they writers, photographers, entrepreneurs, artists, or poets — are people who are consistently breaking habits; their own and others’. And today, I’m inspired by this call to break a few more of my own (baking with whole grains isn’t one of them!).

This cake, which I baked several weeks ago, was inspired by a stunning image from Heidi Swanson. She baked this gorgeous chocolate stout bundt and I was ogling over it for days, until I found the inspiration to create a cake of my own, in Kim’s book, of course. I don’t bake a lot of bundt cakes, and this one was a good reminder to use some of my under-loved baking-ware. I love spicy chocolate and I must say that the salty chocolate frosting was the special touch that took this spiced cake a little over the top. In a good, habit-forming, way.

1. Preheat the oven to 350 degrees F and generously grease (with oil or butter) a bundt pan. Flour it generously, making sure it’s well-greased and floured in all of the crevices.
2. Sift together the flours, cocoa powder, baking powder and salt into the bowl of a stand mixer. Whisk in the brown sugar and 1/4 cup of cane sugar.
3. In a separate bowl, whisk the egg yolks (set the whites aside in a small bowl) with the milk and apple butter.
4. Stir the egg mixture into the dry ingredients until well-incorporated. Add the butter and beat on medium speed until fluffy and completely smooth. Break open the cardamom pod with a blunt object. Remove the black seeds and grind them as finely as you can with a mortar and pestle, or a spice grinder. Add the ground cardamom to the batter and beat briefly to incorporate. Transfer the batter into a separate bowl and clean the bowl of your stand mixer. Wipe it completely dry. Switch the beater attachment for a whisk.
5. Add the egg whites to the bowl of the stand mixer and whisk until they are light and fluffy. Add a tablespoon of sugar and whip until the egg whites are glossy and hold peaks (though not stiff). Scrape in half of the egg whites into the batter, folding in gently. Add the rest of the egg whites until fully incorporated.
6. Transfer the batter into the pan, smoothing the top.
7. Bake for about 30- 35 minutes, rotating halfway through the baking time, until the edges of the cake start to pull away from the pan and the top springs back lightly when you gently press down on it.
8. While the cake bakes, make the frosting. Combine 3/4 cup of powdered sugar, 1/4 cup of cocoa powder and 1/4 cup of heavy whipping cream in a bowl. Whisk until creamy and thick (thin it out by adding milk, no more than 1 tablespoon at a time).
9. Once the cake has been inverted, frost it and sprinkle it with French Gray sea salt, to taste.

]]>http://www.turntablekitchen.com/recipes/habit-forming-spiced-whole-grain-chocolate-cake-with-salted-chocolate-frosting/feed/32That was Awkward, But Let’s Talk About Carrot Coffee Cakehttp://www.turntablekitchen.com/recipes/that-was-awkward-but-lets-talk-about-carrot-coffee-cake/
http://www.turntablekitchen.com/recipes/that-was-awkward-but-lets-talk-about-carrot-coffee-cake/#commentsWed, 26 Oct 2011 05:29:27 +0000http://www.turntablekitchen.com/?p=14800One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe old age of 16 (or maybe it was 15?), with a boy who lived down the street (convenient) and had a car and a driver’s license before I did (even MORE Continue...

One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe old age of 16 (or maybe it was 15?), with a boy who lived down the street (convenient) and had a car and a driver’s license before I did (even MORE convenient). It was totally awkward. I have yet to meet anyone whose first kiss wasn’t awkward. The first time you do stuff — and I don’t mean stuff —it’s not unusual for things to get awkward. Like the first time you try to ride a bike without the training wheels. Awkward. I mean, you have to wonder how the hell you’ll actually balance on that tiny little seat and two wheels. But all of a sudden, you have a breakthrough. You might not even realize when the breakthrough comes when, all of a sudden, things just feel natural. Like you’ve been kissing boys (or girls) and riding bikes all your life. In fact, you can’t even remember what it was like to have those training wheels.

This is precisely the way that I recently began to feel about cooking. When I began learning how to cook, things were often awkward. I never really felt comfortable throwing in extra pepper, or swapping butternut squash for pumpkin. I followed the recipe, precisely. I thought: this is what I am supposed to do. This is how you cook.

Growing up, watching my mom whip things up in the kitchen without recipes, I was dumbfounded. Every once in a while, I’d ask her to provide me with recipes for her dishes to which she’d send me instructions like “measure just a little bit of ingredient xyz” or “you can use any combination of these three things and bake until done.” Often, she wouldn’t provide temperatures, cook times, or numbers, for that matter, at all. She’d cook by taste, texture, and that certain feeling. It was crazy talk to me.

When I first started blogging, I hardly adapted recipes. I’d cook them exactly as instructed, and share them in my own words. I didn’t approach sharing recipes as a way to re-invent the wheel. But, slowly, I began to realize that cooking without a recipe, or changing a recipe dramatically to fit your taste, is a lot like kissing a boy or riding a bike for the very first time. At first, things will be totally awkward. You might eat a few really weird-tasting dishes. You might not want to experiment on others right away. And then at some point, after you’ve been cooking line by line, and you get pretty comfortable with how things are, you might realize you want to adapt. I’m in the process of creating the exclusive, original recipes for the 3rd Pairings Box (holy cow!) and it’s starting to feel…totally natural. I’m not saying that I choose to only create my own recipes now, or specifically adapt just to say something is adapted (I often cook recipes directly from cookbooks and re-tell them in my own way and find pleasure in curating great recipes that I try and love), but I’m definitely having fun coming up with my own combinations.

The recipe I’m sharing today was generously adapted from one of my favorite baking books, Good to the Grain, by Kim Boyce. I’m a little (ok, a lot) obsessed. Kim shares her recipe for carrot muffins that I spun into my own treat: a carrot coffee cake laced with warming spices like cardamom, cinnamon, cloves, freshly grated nutmeg, and topped with a graham flour-streusel. Though it sounds healthy, there is nothing ‘healthy’ tasting about it. It’s tender and moist and studded with the most beautiful bright orange carrot flecks.

1. Preheat your oven to 350 degrees F and butter a 9 inch round pan.
2. Make the streusel topping by combining the streusel ingredients and using your fingers to rub them together until they resemble coarse crumbs (a mixture of fine and slightly larger pieces is ok).
3. Sift the flours, baking powder, baking soda, spices, sugars and salt over a large bowl. Mix any remaining ingredients in the sifter into the bowl. Add the grated carrots and stir to coat them.
4. Melt the butter and let it cool slightly. Combine the buttermilk, egg and melted butter in another bowl and whisk lightly. Stir the buttermilk mixture into the bowl with the dried ingredients and use a spatula to gently mix the batter until it just comes together.
5. Pour the batter into your prepared pan, spreading it with a spatula. Evenly distribute the streusel over the cake and bake it for approximately 35-45 minutes (until the cake is golden and a toothpick inserted into the center comes out clean).

Last, but not least, I’d like to announce the two randomly selected winners of our October Pairings Box Giveaway! Congratulations Rachel and Kathy Eyre! Drop me an email with your mailing address and we’ll get your Pairings Boxes out to you! If you didn’t win, remember, there’s still time to sign up for a subscription in time to receive your November Pairings Box.

]]>http://www.turntablekitchen.com/recipes/that-was-awkward-but-lets-talk-about-carrot-coffee-cake/feed/21Dessert for Breakfast: Beer and Barley Crepeshttp://www.turntablekitchen.com/recipes/dessert-for-breakfast-beer-and-barley-crepes/
http://www.turntablekitchen.com/recipes/dessert-for-breakfast-beer-and-barley-crepes/#commentsMon, 31 Jan 2011 16:25:56 +0000http://www.turntablekitchen.com/?p=6264The day after I got Kim Broyce’s Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about the book (and had already bookmarked a few recipes) but having it in my hands was what really put me over the edge. Months later, I Continue...

The day after I got Kim Broyce’s Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about the book (and had already bookmarked a few recipes) but having it in my hands was what really put me over the edge. Months later, I must say: this is one of my most-used cookbooks. I’ve shared a few recipes from it already, but I can’t say enough how much you should invest in the book. It provides great tips for bakers at all levels, and surprises you with its unique flavor combinations –which seem unique, but completely can’t-miss.

You might think it’s totally unreasonable to invest in ‘weird’ flours, but hear me out. Now that my pantry is stocked with barley, rye, amaranth, oat, and buckwheat flour (among others), I am always temped to throw it into whatever I’m baking. Chocolate cake? I add a little bit of barley flour in the mix with all-purpose. Oat flour? I add it to bread and use it to make pancakes. Buckwheat flour? Buckwheat pancakes. Sara over at Sprouted Kitchen read my mind when she wrote about Kim Broyce’s Pear and Buckwheat Pancakes. I totally whipped these up for breakfast a few weekends ago. Once you try baked goods with different kinds of flour, I promise you’ll be hooked. I’ve even been making amaranth biscuits (inspired by 101Cookbooks).

Let’s talk about these crepes. They are made with barley flour and beer. If you like beer, and wish there was a way you could have it for breakfast, here it is. You could even finish off the rest of the pint with the excuse that you can’t leave it open in the fridge after you’ve poured off a cup of it. Whether or not you’re in the mood to make apple butter, you should really try these crepes with it (grab a good-quality jar from the store if you don’t have any homemade), the combination is heavenly. We ate these for breakfast, but they’d be just as awesome for dessert. Open up some crafty beers, put out a plate of these crepes on the table and go to town.

Beer and Barley Crepes
adapted from Good to the Grain*serves 3-4 for breakfast (this recipe makes about a dozen crepes, give or take)

1. After you’ve melted the butter, let it cool a bit. Then, put all of the ingredients in a blender and mix until well-combined. Transfer to a medium-sized bowl, cover with plastic wrap and allow to sit at room temperature for an hour.
2. Stir the batter as it may have thickened/separated.
3. Heat some butter in a large cast iron skillet (or non-stick crepe pan) over medium-high heat. Tilt the pan slightly as you pour 1/4 cup worth of batter into the skillet, quickly tilting and rotating it clockwise until the batter is evenly distributed. Cook for about about 45 seconds to a minute (until the edges begin to brown), then gently flip using a wide, thin spatula. Cook for another 45 seconds or so before sliding the crepe to a warmed plate. Repeat with the rest of the batter. Adjust the heat so as to not burn the crepes (I tend to make my crepes on medium heat).
4. Top the crepes with apple or pear butter, and enjoy with the rest of the beer. These are best eaten as soon as they’re made, but Kim suggests a nifty trick: freeze the crepes, separating them with parchment paper and wrap them in plastic. Then, enjoy at will.

]]>http://www.turntablekitchen.com/recipes/dessert-for-breakfast-beer-and-barley-crepes/feed/6Planes, The Life Below, Apple Butterhttp://www.turntablekitchen.com/recipes/planes-the-life-below-apple-butter/
http://www.turntablekitchen.com/recipes/planes-the-life-below-apple-butter/#commentsMon, 11 Oct 2010 23:17:00 +0000http://temp1234b.wordpress.com/2010/10/11/planes-the-life-below-apple-butterIf I could fly on planes every day, I think I could genuinely write a book. I’d cover chapters above the clouds, land somewhere inspiring and be off again–just me and my notebooks. I’m not sure why, but thoughts just seem to be clearer when you are gliding miles and miles above the whole world Continue...

If I could fly on planes every day, I think I could genuinely write a book. I’d cover chapters above the clouds, land somewhere inspiring and be off again–just me and my notebooks. I’m not sure why, but thoughts just seem to be clearer when you are gliding miles and miles above the whole world as it continues to spin. I sometimes imagine myself sitting on a plane whenever I have a big decision to make: what would I do if I was flying right now? What terrifies some people frankly calms me. I love flying. I love sitting next to a window and looking above the clouds, peering over the life below (school yards, corn fields, mountains, grocery store parking lots, parks, roads). I think about the greatness of the life below and the distances we travel. Above the clouds, we are merely dolls, suspended. Waiting to get to our destination.

When I am flying, I am reminded of the many great things life has to offer: the changing of the seasons, steaming hot mugs of hot cocoa, the purity of love, exhilaration of success, the ability to dive headfirst into something that scares you and not question it, the value of pursuing a dream. And somehow, this brings me to apple butter. The kind that is velvety and creamy, rusty-colored and spiced. The kind you could eat with a spoon out of a jar, sitting in your pajamas and reading the New York Times on a cool and crisp morning.

I must admit, in the Fall, I mourn my summer fruit. I bite into peaches that aren’t quite as juicy and ripe–the last of the season. With a sigh, I turn to apples. I thought about apples a lot the last time I was on a plane for some reason. They are so wholesome and nutritious, fresh and full of life in their crispness. The thought of apples got me thinking about how much I love this time of year, how much there is to look forward to. In that brief period of time that I spent above the clouds, I realized how much greatness lies in a great apple. How much potential….For a great apple butter.

As it happens every year around this time, I receive bag-fuls of apples from my parents’ tree, and this time, instead of making apple sauce, I decided I would try a hand at apple butter. I pieced together a recipe with the help of the lovely Wendy (of Sunchowder’s Emporia Jams) and Kim Broyce’s recipe in her Good to the Grain (still obsessed…esp. now that I know she is so sweet on Twitter!). I used orange juice for my version and a few strips of lemon zest. As it bubbled away on the stove for several hours, my entire house was encased in the smell of Fall.

1. Place the cinnamon sticks, cloves and lemon zest in a small piece of cheesecloth and tie it into a little pouch.
2. Put the apples, the spice pouch and sugar into a large pot. Pour in the orange juice and bring to a boil.
3. Reduce the temperature to a simmer, and cover. Simmer for about an hour, stirring occasionally.
4. Remove the spice pouch from the apples. If you like, put the lemon zest back in (you can blend it into the apple butter and it will give it a more pronounced citrusy flavor).
5. Uncover the pot and simmer for another hour to two hours, stirring occasionally (this will keep the butter from burning). If you feel that the mixture is getting dry, add in a little bit of water or orange juice. The apples will be reduced and the mixture will become more concentrated and rusty-colored.
6. Use a hand blender to blend the mixture to a creamy, smooth consistency.
7. Pour the apple butter into clean jars once it’s cooled a bit. Store in the refrigerator.

Musical Pairings: Washed Out – Life of Leisure + Apple Butter

Smooth. Luscious. Sweet, but not sugary. Kasey’s apple butter recipe is strides beyond store bought products. It features hints of cinnamon and subtle spice. It is a great way to hold onto the memories of summer for a little longer into the Fall and coming Winter. And in that way, it pairs perfectly with one of my favorite EPs from this year: Washed Out’s Life of Leisure. Read more at Musical Pairings‘ home. –Matthew

]]>http://www.turntablekitchen.com/recipes/planes-the-life-below-apple-butter/feed/15Brown Sugar Cake: Why You Should Commithttp://www.turntablekitchen.com/recipes/brown-sugar-cake-why-you-should-commit/
http://www.turntablekitchen.com/recipes/brown-sugar-cake-why-you-should-commit/#commentsMon, 04 Oct 2010 11:22:00 +0000http://temp1234b.wordpress.com/2010/10/04/brown-sugar-cake-why-you-should-commitCan you ever really stop looking forward to cake? I mean, there’s a reason you get one on your birthday and your wedding day. Cake is a celebration. I like cake as much as the next person but only to the extent that it is good cake. There’s nothing worse than biting into a less-than-mediocre Continue...

Can you ever really stop looking forward to cake? I mean, there’s a reason you get one on your birthday and your wedding day. Cake is a celebration. I like cake as much as the next person but only to the extent that it is good cake. There’s nothing worse than biting into a less-than-mediocre slice of cake (at least as far as desserts go). You know the kind that tastes like it came from a box, is either too moist or too dry and has no redeeming qualities or lasting memories?

When I was researching cake vendors for my wedding last year, I came across a few bakeries that prided themselves on making beautiful box cakes. As a lover of homemade desserts, I was quite horrified. Over my dead body would I serve cake to my guests out of a box. Horreur! You might think this makes me a cake snob but let me explain: a good cake doesn’t require many more ingredients that those that come in a box. Most cakes require very few, in fact: flour, sugar, spices, butter, eggs. And the bottom line is, no matter how basic the recipe, your cake will always taste better than something that came out of a box.

I don’t bake cakes very often, but when I do, I try to make them somewhat memorable. I tend to gravitate toward tarts or simple cakes (layer cakes are hardly my specialty). My perfect cake is homey, not typically frosted (or frosted lightly), aromatic, somewhat dense, and a good accompaniment to a cup of coffee or tea. I love chocolate, but when it comes to cakes, I tend to prefer buttery, spiced cakes that have a good crumb to them.

As you may have noticed, I’ve been obsessed with Kim Broyce’s Good to the Grain (I’ve literally cooked through half the book), and this unassuming Muscovado Sugar Cake was one of the most recent things I’ve baked. I took a simpler approach to it, using regular brown sugar (light brown, at that), though next time I will definitely go out of my way to see what difference the Muscovado sugar would make. I whipped up some homemade whipped cream to go along with it (and a few sliced strawberries), and served it to guests visiting from the East Coast.

This cake was everything I love and more–the amaranth flour gave it a very unique aroma and flavor (a sweet grassiness), it was tender as could be (thanks to the addition of the homemade apple butter), and heavenly with a few dollops of whipped cream. Amaranth flour is pretty new to me, but pretty easy to find at whole food stores (I’ve used it to make biscuits, as well).

I realize it’s Monday and most of us are probably still wishing it was the weekend, so I thought I’d share some cake.

1. Preheat the oven to 350 degrees F and butter a 9-inch round cake pan.
2. Sift together the flours, brown sugar, baking powder and salt. Add in the butter cubes and rub the dry mix with the butter using your fingers until it resembles coarse cornmeal.
3. Whisk the egg yolks with the milk and apple butter in a medium bowl.
4. Stir the egg mixture into the dry ingredients until well-incorporated.
5. In the bowl of a stand mixer, whip the egg whites until light and fluffy. Add a tablespoon of sugar and whip until the egg whites are glossy and hold peaks (though not stiff). Scrape in half of the egg whites into the batter, folding in gently. Add the rest of the egg whites until fully incorporated.
6. Transfer the batter into the pan, smoothing the top.
7. Bake for about 30- 35 minutes, rotating halfway through the baking time, until the edges of the cake start to pull away from the pan and the top springs back lightly when you gently press down on it.
8. Serve the cake, sliced into wedges, with a generous dollop of homemade whipped cream.

*To make homemade whipped cream: combine 1 cup of heavy whipping cream with about a tablespoon of sugar. Whisk vigorously for about a minute (until the mixture holds its peaks).

Musical Pairings: Blonde Redhead – Penny Sparkle + Brown Sugar Cake

Kasey recently prepared the recipe featured today on eating/sf – a brown sugar cake – to welcome some guests visiting from NYC. And as far as I could tell from the quickly empty, crumb-less plate that remained where the cake once stood: it proved to be very popular. And if you get an opportunity to try this cake, you’ll see why. It features subtle, but layered flavors that can be described as gently earthy-sweet. In other words, it is not a sugar bomb – instead it is slicker and sexier. And for that reason, it pairs well with Blonde Redhead‘s recent output: a band that has increasingly demonstrated that they know a thing or two about crafting layered, subtle sexiness. Indeed, their latest album, Penny Sparkle, is an album that whispers seductively in your ear. It is a sultry indie electro-pop album drenched in smooth atmospheric textures and clean, loosely draped melodies. More at Musical Pairings. –Matthew